I said this was the best breakfast bars I have ever baked. I picked up this recipe from an Aldi pamphlet.
- 1 1/4 cup rolled oats
- 1 cup dried fruit roughly chopped ( I used dates, figs and apricots)
- 1 cup trail mix
- 1/3 cup dried cranberries
- 1/4 cup pepita seeds
- 1/2 cup almond meal
- 3 tbsp natural sweetener – Stevia or Equal
- pinch of ground ginger
- pinch of ground cinnamon
- 100g unsalted butter
- 1/4 cup honey
- extra cranberries and pepita seeds to sprinkle on top.
- Preheat a fan forced oven to 180 deg C.
- Combine all dry ingredients in a large mixing bowl.
- Add butter and honey to a saucepan and stir over low heat until the butter has melted and mixture has combined.
- Pour mixture over the dry ingredients and stir.
- Press mixture into a greased lined 18cm x 27cm slice tin.
- Scatter and press extra cranberries and pepita seeds over the top.
- Bake in preheated oven for 20 minutes.
- Allow to stand for 5 minutes before transferring to fridge and allowing to set.
- Cut into bars or squares before serving.
I was at a coffee shop earlier this week and came across this recipe in a magazine. I decided to make it and it is rather nice. Great on sandwiches and also as an addition to grilled meats etc. As the flavour sets in – it gets better
This one is for my mate Chris – he knows the value of a good pickle in a sandwich.
- 2 Red onions
- 2 tbsp salt
- 1 tbsp mustard seeds
- 1 tsp fennel seeds
- 500g zucchini
- 1 tsp ground turmeric
- 1/2 cup white wine vinegar
- 4 tbsp brown sugar
- 2 tsp extra virgin olive oil
- Cracked black pepper
Peel, and slice onions. Place in a large bowl with salt, add mustard seeds and fennel seed. Combine and cover with boiling water. Soak for ten minutes.
Drain onions but do not rinse.
Grate zucchini. Heat 1 tsp of oil in a large wide pan, add onions, turmeric, and zucchini. Cook on high heat for 2 mins.
Add white wine vinegar, sugar and a pinch of black pepper
Cook for 5-8 minutes till liquid evaporates.
Remove from heat and add oil.
Place warm pickle in a jar and store in the fridge.
NB: If you want to store the pickle for longer you will need to sterilise a jar.
Fill jar with boiling water, stand for 5 mins. Drain water, the steam should dry off the jar. Place warm pickle in a jar. Store up to 3 months.
Once opened consume within 10 days.